A month or so ago, my friend, Ruth, sent me a link for Smoked Maple Syrup. Obviously she knows me well, because while many folks might possibly show disdain for such a product, I immediately ordered a quart! I had no idea what to do with it, what it would taste like, or anything else – but I knew I needed some.
And Ruth came through! The stuff is pretty awesome!
It’s not exactly the stuff one would put on pancakes, but it’s definitely the stuff one would put on bacon – or, in this case – mixed into a homemade Peach BBQ Sauce.
Rather awesome stuff, if I do say so, m’self.
The recipe evolved as I made it so I don’t have actual amounts of anything, but to make 21 pints, I used:
- 10 pounds Peaches
- 6 cans diced tomatoes with green chiles
- 4 cans diced green chiles
- 4 onions
- 1 head garlic
- chipotle powder
- ancho chile powder
- fresh long hot peppers from our yard
- fresh jalapeño peppers from our yard
- 1 cup Jack Daniel’s
- 1 1/2 cups Smoked Maple Syrup
- brown sugar
- salt and pepper
I chopped the onions and fresh peppers and sauteed them in olive oil, added the garlic, the tomatoes, peaches, etc., and let it all simmer. I mixed everything together with an immersion blender, and let it all simmer, some more.
All the while I was tasting and tweaking ingredients until Victor tasted it and gave me a big smile.
So… Another tiny bit of the Christmas foods have been made.
I love my pressure canner – and I love friends who know me so well!